4 days agoby sanjanamodhaThis Melt-in-the-Mouth Burnt Aubergine and Spinach Curry is my most popular recipe to date. It’s the one I get the most emails, comments and messages about and it lights up my heart to read about how much you love it. I love it too. I live and breathe Gujarati food. Simple vegetarian dishes we’d eat every night when I was young are what have inspired my love of cooking today. Oroh was one of those dishes mum would cook as a midweek dinner after our evening swim at our local leisure centre. Oroh is simply a name for smoky aubergine

4 days agoby sanjanamodhaSimple three lentil daal (urad daal, moong daal and tuver daal) with lots of ginger, chillies, mustard seeds and curry leaves. Tomatoes and salt to balance out the flavours, Gujarati style. These lentils are widely available in all good supermarkets and Indian grocers. Served with roasted butternut squash rotli. I added mashed roasted squash, toasted cumin and a handful of other spices to my usual chapatti flour and kneaded to make a smooth dough. They were then rolled and cooked on a steel plate until golden. SWIPE LEFT FOR THE DAAL INGREDIENTS . . . #daal#indianfood#foodblogger#indian#butternutsquash

5 days agoby sanjanamodhaMost of you will already know that the only reason I get out of bed on a non-work day is to eat a great breakfast. My favourites include Masala Poori with Potato Curry and Sweet Semolina, as well as Stuffed Paratha or Thepla and Chai. When I’m seeking to start my day with something a little sweeter, I always look to my sweet spice tin. It’s a box dedicated to the spices I use less often in making savoury dishes and one of the best things in my kitchen. Inside, you’ll find whole cardamom, red saffron threads in a little

5 days agoby sanjanamodhaSprouted Mung Bean Breakfast Noodles are my go-to healthy Indian breakfast As much as I live for stuffed paratha, these spiced noodles pack the punch I crave on a chilly morning, without all the ghee. The stir-fried vermicelli noodles are tossed with sprouted mung beans, crackled mustard seeds, curry leaves, chillies and turmeric for a flavoursome breakfast number you’ll cook again and again. Transform it into a filling lunch or dinner with the addition of pan-fried tofu. SWIPE LEFT FOR THE INGREDIENTS. Recipe is on the blog . . . #f52grams#heresmyfood#vegansofig#huffposttaste#breakfast#vegansofig#veganrecipes#noodles#vegannoodles#thecookfeed